Sausage Rolls

Today's cooking masterclass involves the ancient art of Sausage Rolls. 

For the one's we're making here, we made one batch with chicken filling (courtesy of a couple of chicken breasts leftover from previous night's dinner) and one with beef mince. You can use whatever you want to make the filling, and every combination gives a new and exciting taste to this simple classic. To make the filling, I blendered the meat (obviously not the mince since it already had been) and mixed it with a cup of breadcrumbs, some random herbs and spices, half an onion and an egg. Mix them all together in a bowl till they're sticky.

Defrost your puff pastry and cut it into rectangles. Put the filling in it lengthways and then roll them up.

Using a brush, coat the outside of the pastry with either milk or oil or melted butter. Place them on a tray with baking paper on it. Pop them in the oven at 200 for about 45 minutes (less if you're using precooked meat). Take them out, serve with your favourite sauces, and you're done!